Hechuan Pork Slices 合川肉片

[Ho Kwok Leung]

Hechuan Pork Slices
Ingredients
Pork leg tip 200g
100 grams of egg paste (mixed egg liquid and dry starch in a ratio of 2:1)

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Water-haired black fungus 50 grams

Dried water-fat bamboo shoots (water-fat magnolia slices) 25g

seasoning
Light soy sauce 15g
salt 1g
Vinegar 15g
Ginger slices 7.5g
Garlic slices 7.5g

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15 grams of horse ear scallions (cut green scallions diagonally into seven-quarter lengths, with both ends pointed and resembling a horse's ear)
Shaoxing wine 10g
sugar 10g
Pixian Douban 20g
Sesame oil 5g
25 grams of water

Cooking methods
1.
Cut the pork leg tip into one-inch-long, eight-inch wide, and one-inch thick slices, and put them into a bowl.
Add refined salt, Shaoxing wine and egg paste and mix well.
Cut the magnolia slices into thin slices.
Put sugar, vinegar, soy sauce, monosodium glutamate and water into a bowl and make a gravy

2.
Place the wok on medium heat, add 50 grams of oil, and heat until it is 50% hot.
Smooth the meat slices and put them into the pan to fry (gently shake the pan while frying to avoid sticking). When the side of the pan is golden brown,
Turn the meat slices over, add 100 grams of oil, and fry the other side until golden brown.
Place the meat slices on the edge of the pot,
Pixian County watercress, ginger, garlic, horse ears, scallions, black fungus, and magnolia slices, stir-fry for a few times.
Cook in the sauce,
Toss a few times and serve on a plate, then drizzle with sesame oil and serve

Features
This dish is golden in color, crispy on the outside and tender on the inside, slightly sweet and sour, and delicious. It is a local flavor dish in Hechuan County, Sichuan Province.

合川肉片
食材
豬腿尖肉 200克
鷄蛋糊 100克 (用鷄蛋液與乾澱粉按二比一的比例調勻而成)

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水發黑木耳 50 克

水發筍乾(水發玉蘭片) 25克

調料
生抽 15克
鹽 1克
醋 15克
姜片 7.5克
蒜片 7.5克

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馬耳朵蔥 15克(用蔥白斜切成約七分長的段, 兩端呈斜尖形, 形似馬的耳朵)
紹酒 10克
糖 10克
郫縣豆瓣 20克
芝麻油 5克
水25克

烹飪方法
1.
將豬腿尖肉切成一寸二分長，八分寬, 一分厚的片, 盛人碗内,
加入精盐、绍酒、鸡蛋糊拌勻。
水發玉蘭片切成薄片。
糖，醋，醬油、味精、水放人碗裡， 調成調芡汁

2.
炒鍋置中火上，下油 50克， 燒至五成熱，
將肉片理平， 放入鍋內煎 （煎時將鍋輕輕搖動， 以免粘鍋） ，待貼鍋一面呈金黃色時，
將肉片翻面， 再加人油 100克, 將另一面也煎成金黃色。
將肉片撥在鍋邊，
下郫縣豆瓣，姜, 蒜，馬 耳朵蔥，黑木耳， 玉蘭片翻炒幾下，
烹入調味汁，
顛翻幾下盛盤， 淋上芝麻油即成

特 點
此菜顏色金黃， 外酥內嫩，略帶酸甜味， 鮮香可口，是四川省合川縣的地方風味菜肴